Pureed Black-eyed Peas

Serves 4

Benin’s Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting mash is rich and flavorful, but it looks a lot like mashed potatoes so you might give unsuspecting guests a heads-up.

Ingredients:

2 cups dried black-eyed peas
salt
pepper
1 stick butter

Method:

1. Soak beans overnight in cool water. Drain the beans and slip the skins off. For detailed explanation see Technique Thursday: Peeling Beans.

2. Cover beans with about an inch of water and simmer for about 15 minutes, then season with salt and pepper to taste. Continue simmering until tender.

4. Drain liquid off and puree. I used an immersion blender. You could use a ricer, food processor, blender, or a large mortar and pestle.

5. Throw in a stick of butter and beat it in with a wooden spoon. The mixture will look like thick mashed potatoes.


Pureed Black-eyed Peas
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Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting mash is rich and flavorful, but it looks a lot like mashed potatoes so you might give unsuspecting guests a heads-up.
Servings Prep Time
4 people 1 hour
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
4 people 1 hour
Cook Time Passive Time
15 minutes 8 hours
Pureed Black-eyed Peas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pureed Black-eyed peas are smooth and creamy thanks to peeling the beans. If you do not have the patience for peeling the beans, use a food mill or omit the step all-together. The resulting mash is rich and flavorful, but it looks a lot like mashed potatoes so you might give unsuspecting guests a heads-up.
Servings Prep Time
4 people 1 hour
Cook Time Passive Time
15 minutes 8 hours
Servings Prep Time
4 people 1 hour
Cook Time Passive Time
15 minutes 8 hours
Ingredients
  • 2 cups dried black eyed peas
  • salt
  • pepper
  • 8 Tbsp butter
Servings: people
Units:
Instructions
  1. Soak beans overnight in cool water. Drain the beans and slip the skins off. For detailed explanation see Technique Thursday: Peeling Beans.
  2. Cover beans with about an inch of water and simmer for about 15 minutes, then season with salt and pepper to taste. Continue simmering until tender.
  3. Drain liquid off and puree. I used an immersion blender. You could use a ricer, food processor, blender, or a large mortar and pestle.
  4. Throw in a stick of butter and beat it in with a wooden spoon. The mixture will look like thick mashed potatoes.
  5. Serve immediately.

4 Comments

  1. Erin says

    Do not attempt to soak and peel the beans while taking care of a 2 month old baby. The beans will ferment before they all get peeled. The baby, however, will be fed, clean, and happy…which is more important anyways. πŸ™‚

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